{Slow Cooker} Memphis BBQ Pork Pitas with Southwest Slaw

Meet my new best friend, the slow cooker. He is loyal, honest, has rock-solid work ethic, and is one heck of a listener. I tend to think out loud. So my slow cooker gets an earful in the mornings before I head off to work. Thankfully he hasn’t told me to keep my rants and musings to myself yet. Until he does, I will continue vocally sorting through my endless tangled thoughts in the kitchen with no shame.

And now we have bonded over pork shoulder. A first attempt…and an epic success. Excellent teamwork I must say. This pork is tender and juicy, saucy and soooooo yummy. Not to mention versatile. Pork tacos anyone?

But can I make a shout for the slaw? That sassy slaw doing it’s southwestern thang alongside that juicy pork? It’s good. Really really good. My husband and I generally don’t do slaw. It’s not our thing. A possible reason being the sweetness. It’s just never done much for either of us. But this slaw…. like I said before, it’s got sass. It’s not your sugary-sweet, beat-around-the bush slaw. No, it’s the get-in-your-face, make a first impression, BAM kind of slaw. The kind I’d eat with a fork. With or without a pita pocket stuffed with juicy Memphis barbecue pork.

But don’t get so caught up in the slaw that you forget the pork. It’s still kind of an integral part of these Memphis BBQ Pork Pitas…

This juicy pork is slathered in a sweet and sassy Memphis -style barbecue sauce, then stuffed into pita sandwich pockets alongside a tangy Southwest slaw. The best part (other than the amazing taste) is that the pork cooks all day and is ready to go when dinner time rolls around... perfect for the busy chef!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 8

Ingredients

8 pita sandwich pockets

For the Pork

1 boneless pork shoulder (about 5 pounds)

salt & pepper to taste

1 teaspoon salt

½ teaspoon pepper

1 teaspoon paprika

1½ teaspoons garlic powder

1½ tablespoons onion powder

1 teaspoon dry mustard

1 cup ketchup

⅔ cup white vinegar

4 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

¼ teaspoon chili powder

For the Slaw

4 cups broccoli slaw

½ red onion, thinly sliced

1½ tablespoons prepared mustard

1½ tablespoons white vinegar

3 tablespoons reduced-fat mayonnaise

1 tablespoon sugar

½ teaspoon salt

½ teaspoon red pepper flakes

¼ teaspoon chili powder

Instructions

{For the Pork}

Season pork shoulder with salt and pepper to taste. Place in slow cooker.

Tiffany

I made these today, and they were phenomenal! I did a 2.5 pound pork shoulder (there are only two of us) but with the same amount of sauce, adding in an extra tablespoon of brown sugar for good measure :). My husband and I both loved the recipe- I’m already excited for leftovers! Thanks!